While the restaurant world diversifies, Taiwanese American food creator Frankie Gaw saw American grocery stores still stocked with the same ingredients and flavors from decades ago. So, he came up with his own versions of Cheerios and Pop-Tarts.
May 29, 2024The cooking series is as playful as it is cathartic. Frankie Gaw conjured up fun brand names and designs to go with each meal.Toasted sesame flavored Cheerios. A Pop-Tart topped with strawberry lychee frosting. And a Lunchable that includes a fried pork gua bao, cucumber salad and a Yakult.
Gaw talked with NPR about how his hit social media cooking series “Turning American classics Asian" came to be, and its origin as a tribute to his family and his Midwest upbringing.The idea sprouted after a trip to his local supermarket. Traversing through the aisles, Gaw noticed that much of the food stocked on the shelves resembled what he saw as a kid 20 years ago. Meanwhile, ingredients like soy sauce and miso were still strictly grouped in “Asian” or “International" aisles.
Gaw shared his concoctions on social media. It took off. His food and his experiences at the grocery store resonated with people, especially other Asian Americans.A love letter to his kid self “If I was in a generic American grocery store and then I saw rice cakes, I think that would’ve allowed me to break down the walls of, ‘Oh this only exists within my home,’ ” he said. “And I could’ve existed as my whole self out in the world.”The project also relates back to his family and growing up in the Midwest
“My mom would stock the entire pantry so that when I go into lunch period, I was like the number one kid in the cafeteria with the best lunch,” he said.
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